11-year-old Iliana Gonzales-Evans was the District of Columbia winner of the Healthy Lunchtime Challenge contest sponsored by the White House and Epicurious.com. Here's the headnote (edited) she included with her recipe:
“I came up with my recipe by watching my grandma make tortillas each time she has visited my family over the years. My grandma inspired me to make homemade tortillas. I always look forward to being in the kitchen with my grandma during her visits to make tortillas.
“One day I came up with the Mexican Delight. To go along with my main course (veggies and protein), I serve a healthy serving of brown rice and a delicious fruit smoothie. My recipe is nut-free.”
You'll have a few tortillas left over.
Yield: (makes 6 to 8 tortillas)
- For the tortillas
- 2 cups flour, plus more as needed
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2/3 cup water
- For the topping
- 12 to 16 strips (uncooked) turkey bacon
- 1/2 head lettuce
- 1 tomato
- 1/2 large white onion
- 1 medium green bell pepper, stemmed and seeded
- For the rice
- 1 cup (uncooked) brown rice
- 2 cups water
- For the smoothie
- 2 cups whole or low-fat milk
- 1 cup ice
- 2 cups strawberries, hulled and cut into halves or quarters
- 1 banana, cut into chunks
For the tortillas: Combine the flour, vegetable oil, salt, baking powder and water in a mixing bowl. Mix by hand, kneading long enough to form a dough that doesn’t stick to your hands. If it remains sticky, add flour as needed.
Lightly flour a work surface. Use your hands to form 6 to 8 equal balls of dough. Working with one dough ball at a time, use a rolling pin to flatten each one into a 6- or 7-inch round.
Heat a flat griddle over medium-high heat.
Working in batches, place the tortillas on the hot griddle. Cook until bubbles form on top, then turn over by hand or with tongs and cook until lightly browned in spots. Transfer to a plate and cover to keep warm. Repeat to use all the balls of dough.
For the meat: Use nonstick cooking oil spray to grease a large skillet. Working in batches, arrange the strips of turkey bacon in the (cold) skillet. Cook over medium heat until the strips are browned on the first side, then turn them over and cook until browned on the second side. Transfer to a plate.
Meanwhile, prep the following ingredients and place them in separate bowls as you work: Chop the lettuce and tomato. Cut the onion into 10 very thin rings. Cut the green bell pepper into 8 long strips.
For the rice: Combine the rice and water in a rice cooker or steamer. Close/cover and cook for 20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork.
For the fruit smoothie: Combine the milk, ice, strawberries and banana in a blender. Puree on high for 2 minutes, until smooth and well blended. Divide among individual glasses. Refrigerate until ready to serve.
To assemble: Place a warm torilla on each plate. Top each tortilla with 3 or 4 slices of the turkey bacon, then add 2 1/2 onion rings, 2 bell pepper strips and the chopped lettuce and tomato. Add equal portions of the cooked rice alongside each tortilla. Serve with the fruit smoothies.
Adapted from a recipe by Iliana Gonzales-Evans of Washington.
Tested by Bonnie S. Benwick.
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